No Bake Pumpkin CheeseCake
A delicious and easy cheesecake recipe made with pumpkin and served in mason jars.
cheesecake, dessert, easy recipes, pumpkin, yummy
Package of Graham Crackers
⁄2 C cold whole milk
6-serving size vanilla instant pudding
homemade pumpkin pie spice*
Homemade Pumpkin Pie Spice Mix:
-Makes about 2 TBSP.
-Store in a jar with a lid.
Small Mason Jar
-Break up the graham crackers, put them into a zip lock bag. Using a rolling pin, roll over the crackers several times until they are crushed.
-Add the pudding mix and spices to a bowl, pour in the milk and whisk until combined.
-Add the pumpkin puree whisking to blend into the pudding, spice and milk mixture.
-Spoon in the thawed Cool Whip until thoroughly combined.
-Place bowl into the refrigerator for about two hours.
-Chill a mixing bowl and beaters in a freezer until chilled.
-Remove from the freezer, pour in the heavy cream. Beat the cream on medium until it begins to form a peak.
-Gradually add in the sugar a little at a time.
-Add the vanilla. Continue to beat until the mixture forms a stiff peak.
Layering in the mason jar:
-First layer the crushed graham cracker crumbs. Spread evenly throughout the bottom of the jar.
-Spoon in equal amounts of the pumpkin cream mixture.
-Top with a generous helping of freshly made whip cream.
-Store in the refrigerator until ready to serve.
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